• Target level of study

    BAC +5

  • ECTS

    120 credits

  • Duration

    2 years

  • Training structure

    Faculty of Pharmacy

  • Language(s) of instruction

    French

Presentation

The Diplôme National d'Œnologue (DNO) level (Bac + 5) is the only accredited training for oenologists.

Etymologically, the term oenologist means "one who possesses the science of wine". The oenologist is a qualified expert who, thanks to his or her scientific and technical knowledge, assumes full responsibility for wine-making.

The course lasts 2 years and is open to continuing education and apprenticeships.apprenticeship. It combines theory, practical work, lectures, visits to wineries and companies, and internships. Many professionals are involved.

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Training benefits

The University of Montpellier's Centre de Formation en Œnologie has a long tradition within the Faculty of Pharmacy. Its mission is not only to provide training, but also to look to the future with research activities. It is ideally located in Montpellier, in the heart of the world's largest vineyard. The Center, which welcomes 80 students a year over two years of study, awards the Diplôme National d'Œnologue (bac + 5 years). To enter the Diplôme National d'Œnologue program, students must have an L3 or equivalent in scientific disciplines.

 

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Organization

Open on a sandwich basis

1st and 2nd year sandwich courses available

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Internships, tutored projects

Internship

Mandatory

Length of internship

16 weeks

Program

FIRST YEAR

  • A compulsory 3- to 4-week pre-internship is carried out before the start of the course.
  • First-year courses focus on viticulture and knowledge of grapes and wine (analysis and control, production and processing).

SECOND YEAR

  • A minimum 16-week internship (leading to a thesis and presentation) must be completed at the beginning of the year.
  • Thanks to optional teaching units set up in partnership with other universities, students can deepen their training in the following areas: sustainable viticultural economics, oenological biotechnologies, eco-design of tomorrow's wines, Grands Crus construction, in-depth knowledge of champagne and sparkling wines, fermented and distilled products.
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Select a program

1st year of the national oenologist diploma

1st year of the Diplôme National d'Oenologue

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  • Microorganisms and fermentation

    6 credits
    • Micro-organisms ECRIT

    • Micro-organisms CC

  • Wine composition and evolution

    8 credits
    • Wine composition and evolution TP

    • Compo and evolution WRITTEN

      • Compo and evolution CC

      • Compo evolution Written

  • Winegrowing internship

    3 credits
  • The vine and its environment

    6 credits
    • The vine and its environment CC

    • The vine and its environment Written

  • Must and wine analysis techniques

    6 credits
    • Techniques for analyzing must and wine TP

    • Must and wine analysis techniques WRITTEN

      • CC analysis tech.

      • Tech. analysis Written

  • Wine-making practices

    6 credits
    • CC treatment practice

    • PRACTICE PROCESSING WRITTEN

  • Alternative production and processing, Agricultu

    3 credits
  • Sensory analysis and tasting Part2

    6 credits
    • Sensory analysis and tasting TP

    • Sensory analysis and tasting CC (Oral)

  • Foreign language

  • Basics of viticulture and grape production

    8 credits
    • Bases viti prod grape CC

    • Bases viti prod grape EC

  • Winemaking technology

    8 credits
    • Winemaking technology ECRIT

    • Winemaking technology CC

2nd year of the national oenologist diploma

2nd year of the Diplôme National d'Oenologue

See the complete page of this course

  • Environment and effluent

    4 credits
  • Business management - Accounting - Economics - Capacity

    6 credits
    • Accounting

    • Marketing

    • Agricultural capacity

  • Design and document search tool

    3 credits
    • orils design aid CC

    • CT design tools

  • National Common Core exam

  • Foreign language English

    3 credits
  • The industry and its regulations

    4 credits
  • Mobility UEs

    • Your choice: 1 of 7

      • Learning

      • Oenological biotechnology

        3 credits
      • fermented and distilled products

        3 credits
      • In-depth knowledge of champagne and sparkling wines

        3 credits
      • Eco-design for tomorrow's wines

        3 credits
      • Sustainable wine economy, prospects and innovations

        3 credits
      • building grands crus: quality, identity and reputation

        3 credits
  • Practical training

    15 credits
    • Oral internship

    • Internship report

  • CHOICE 1

    6 credits
    • Choice: 2 of 2

      • Knowledge and history of world wines

        5 credits
        • Knowledge of CC history

        • CT history

      • Rational design and layout of winery installations

        5 credits
        • Implant design. CT

        • Implant design. CC

  • Quality and environmental management system

    4 credits
  • Other vine and wine products

    4 credits
    • other CT vine products

    • other vineyard products CC

      • Your choice: 1 of 7

        • Learning

        • Oenological biotechnology

          3 credits
        • fermented and distilled products

          3 credits
        • In-depth knowledge of champagne and sparkling wines

          3 credits
        • Eco-design for tomorrow's wines

          3 credits
        • Sustainable wine economy, prospects and innovations

          3 credits
        • building grands crus: quality, identity and reputation

          3 credits
  • Professional tasting

    4 credits

Admission

Admission requirements

Initial training :

  • General bachelor's degree in biological, chemical, biochemical and agronomic sciences.
  • Licence 3 Chimie Prépa DNO
  • Any other higher-education diploma equivalent to 180 ECTS credits in the same field.

Continuing education :

  • Taking professional experience into account.
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How to register

Registration via e-candidat

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Capacity

40 students per year

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And then

Professional integration

The DNO offers young graduates or executives in continuing education, specialized training and professional integration in professions related to grape or wine production:

  • Manager of private or cooperative wineries,
  • Production Manager
  • Head of Culture
  • Oenology consultant ,
  • Quality manager.
  • Analytical Laboratory Manager
  • Wine trade and export
  • Technical or sales manager for oenological equipment or products
  • Managers and technicians from unions, interprofessions and industry administrations
  • Purchasing management in trading companies
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